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Reviewed: Sep. 11, 2008

Not as good as the buns I made without baking powder, using yeast only. The baking powder adds a chemical taste and makes them much less palatable. Reduce the amount to 1/2 teaspoon IMO.

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trampjuice


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Reviewed: Feb. 12, 2008

I followed the recipe for the dough, but found it needed an extra 1/2 cup of milk to really get it to the right consistency. As for the filling, I've always added diced scallions, shallots, and garlic to my cha siu bau. This is one of the few recipies that accurately calls for baking soda in the dough, though, so I give it 4 stars.

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damnchow


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Reviewed: Oct. 12, 2007

Produced a great steamed bun. I didn't try the meat filling though.

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1 user found this review helpful

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Kirill_da_man


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Reviewed: Jun. 20, 2006

I've tried a veggie version by replacing the cha siu by chinese marinated eggs. Simply splendid.

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Sunflower


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Reviewed: Jun. 2, 2006

Very yummy and filling. Way better than just a dinner roll! found the bread dough to dry. The second time we made the recipe we added more water to the dough and made the buns 1/2 the size too be more like appitizers than big buns.

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Amber Dawn


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Reviewed: Feb. 16, 2006

I loved these on their own, but I fried them on both sides to give a little extra texture... Also, it seems a little easier if you marinate the pork overnight.

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3 users found this review helpful

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Stangel Childe

	Cooking Level: Intermediate Home Town: Sandy, Oregon, USA Living In: Mcminnville, Oregon, USA
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Reviewed: Feb. 19, 2004

I only made the bun portion of this recipe. I tried it twice and both times the dough came out crumbly and dry. The buns turned out so-so, not very moist and kind of dense. I had much better results with the Chinese Steamed Buns recipe which required more steps. I will not be using this recipe again.

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6 users found this review helpful

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Audrey


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Reviewed: Jan. 25, 2004

The dough recipe was perfect, albeit very large. The stuffing however was pretty bad. I have made quite a few chinese dishes and this had the worst flavor. It needs to be sweeter and more vibrant. Next time I will use less oyster sauce and add honey and ginger.

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9 users found this review helpful

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LONBINDER

	Cooking Level: Expert Home Town: Port Washington, New York, USA Living In: New York, New York, USA
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Reviewed: Jan. 25, 2004

The filling was good but doesn't quite capture the same flavor as restaurant char siu buns. But still a hit among family and friends.

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18 users found this review helpful

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KICKCHICK99

	Cooking Level: Intermediate Home Town: Columbia, Maryland, USA Living In: Severn, Maryland, USA
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Reviewed: Jan. 25, 2004

I was really nervous making baos for the first time for my husband who comes from a chinese family, but they all loved them and my husband couldnt get enough of them. He said that they are better than at the chinese store.

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8 users found this review helpful

Reviewer:

MRSJMYJOLEE

	Living In: Dalhart, Texas, USA
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